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{"activity_order":null,"activity_type":["Recipe","Technique"],"assignment_recipes":null,"author_notes":null,"cooked_this":0,"created_at":"2013-03-01T23:49:47Z","creator":null,"currently_editing_user":null,"description":"Candied oranges are a classic confection brought to medieval Europe by the Arab conquest of Southern Spain and Sicily. Aside from being a lavish treat\u2014sugar was a luxury for most of history\u2014the preparation serves as a way to preserve a perishable ingredient. Replacing water within an ingredient like an orange with very concentrated sugar syrup inhibits bacterial growth. Traditionally, the technique of preparing candied, crystallized, or glac\u00e9 fruit involves briefly poaching the ingredient in hot sugar syrup, then resting the ingredient to allow sugar to diffuse into the fruit. The process is repeated over days, weeks, or even months depending on the size of the ingredient. At each step, the sugar syrup is concentrated slightly so that eventually the water in the fruit is entirely saturated with sugar.\r\n\r\nOur technique is a modern variation that is quick and far less sweet. The blood oranges\u2014you can use other citrus too\u2014are blanched in salted water. The salt diffuses into the pith and masks its bitterness. The oranges are shocked until ice cold, which firms the rind so that it doesn't crack during the vacuum infusion step. A chamber sealer is used to repeatedly vacuum infuse a light sugar syrup into the pith. Finally, a sous vide cooking step softens the rind. \r\n\r\nLike a classic orange glac\u00e9, our half-candied blood oranges have an edible sweetened rind. Unlike the classic orange glac\u00e9, the interior of our half-candied blood oranges tastes refreshingly juicy and tart.","difficulty":"intermediate","featured_image_id":"{\"url\": \"https://www.filepicker.io/api/file/MWHmxEaKR3qJYH1rScaU\", \"size\": 238824, \"type\": \"image/jpeg\", \"key\": \"fH0raXAkQbyV30Yiu40E_Half_Candied%20Blood%20Orange_7.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_7.jpg\"}","forks":[],"id":188,"image_id":"","include_in_gallery":true,"last_edited_by_id":106,"likes_count":69,"published":true,"published_at":"2013-03-01T23:49:47Z","show_only_in_course":false,"slug":"half-candied-blood-orange","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"","title":"Half-Candied Blood Orange","transcript":"","updated_at":"2014-01-02T23:18:57Z","upload_count":0,"used_in":[{"activity_order":null,"activity_type":["Recipe"],"assignment_recipes":null,"author_notes":"","cooked_this":0,"created_at":"2014-05-01T04:30:14Z","creator":null,"currently_editing_user":{"bio":"","chef_type":"","created_at":"2014-04-02T17:16:28Z","email":"jess@chefsteps.com","events_count":10611,"facebook_user_id":null,"from_aweber":false,"google_access_token":null,"google_refresh_token":null,"google_user_id":null,"id":42546,"image_id":null,"level":0,"location":"","name":"Jess Voelker","provider":null,"quote":"","referred_from":null,"referrer_id":null,"role":"admin","sash_id":20472,"signed_up_from":null,"slug":"jess-voelker","stripe_id":null,"survey_results":null,"twitter_auth_token":null,"twitter_user_id":null,"twitter_user_name":null,"updated_at":"2014-07-29T23:03:35Z","viewed_activities":[[523,"2014-04-02T02:48:17+00:00"]],"website":""},"description":"We're often inspired by the frozen treats we grew up ordering from a truck\u2014Drumstick cones, soft serve, and of course, orange creamsicles. Creamy, yet bursting with bright citrus flavor, this idiosyncratic pop is adored by flavor-conscious kids looking for something more complex and lively than your typical ice cream sandwich. (Got a creamsicle fan in the family? Watch out\u2014you might have a future chef on your hands.). \n\nThe idea to create a deconstructed riff on an orange creamsicle came about while we were developing our [link https://www.chefsteps.com/activities/fresh-orange-fluid-gel Fresh Orange Fluid Gel]. What better way, we figured, to showcase that intense citrus and luscious texture than by contrasting it with cooling vanilla? We soon realized that our [link https://www.chefsteps.com/activities/olive-oil-cake Olive Oil Cake], [link https://www.chefsteps.com/activities/egg-free-vanilla-ice-cream Egg-Free Vanilla Ice Cream], and bittersweet, chewy, [link https://www.chefsteps.com/activities/half-candied-blood-orange Half-Candied Blood Orange] would work perfectly in the dessert too. Finally, we took half of the fluid gel and made a foam, so that diners can experience the flavor via two distinct textures. \n\nThe result: a dessert that's at once refined and playful, and a dish that will delight everyone who ever raced up to an ice cream truck, dreaming of something sweet.\n\nCouple of notes: When making the half-candied orange, feel free to use any type you have on hand. Naval oranges seem to work particularly well, we noticed. You can also use [link https://www.chefsteps.com/activities/vanilla-bean-ice-cream Vanilla Bean Ice Cream] (or the storebought stuff) instead of the egg-free version, but keep in mind it will be more eggy and rich and potentially overpowering.","difficulty":"advanced","featured_image_id":"{\"url\":\"https://www.filepicker.io/api/file/o2lvgeVKTnCLKSx4Xwzw\",\"filename\":\"Orange-Creamsicle-02.jpg\",\"mimetype\":\"image/jpeg\",\"size\":366244,\"key\":\"tB2FxP6PS46c938NY1xW_Orange-Creamsicle-02.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","id":3574,"image_id":"{\"url\":\"https://www.filepicker.io/api/file/0eUIDTO1SKSMTFOUVhQG\",\"filename\":\"MK3_2250.jpg\",\"mimetype\":\"image/jpeg\",\"size\":13289426,\"key\":\"GXcgT4MRT2O2gBFKuF8A_MK3_2250.jpg\",\"container\":\"chefsteps-production\",\"isWriteable\":true}","include_in_gallery":true,"last_edited_by_id":16465,"likes_count":46,"published":true,"published_at":"2014-06-17T22:57:53Z","show_only_in_course":false,"slug":"orange-creamsicle","source_activity_id":null,"source_type":0,"summary_tweet":null,"timing":"5 hrs total; 2 hr 45 min active","title":"Orange Creamsicle","transcript":null,"updated_at":"2014-06-17T22:57:54Z","yield":"4 servings","youtube_id":"6GAG_MLQZk4"}],"yield":"2 half-candied blood oranges","youtube_id":"EfUzF15MShg","tags":[{"id":28,"name":"breakfast"},{"id":29,"name":"dinner"},{"id":33,"name":"sous vide"},{"id":80,"name":"citrus"},{"id":152,"name":"gluten free"},{"id":175,"name":"dessert"},{"id":375,"name":"vegan"},{"id":377,"name":"vegetarian"},{"id":397,"name":"fruit"},{"id":479,"name":"lunch"},{"id":482,"name":"no Modernist ingredients"},{"id":484,"name":"lactose intolerant"},{"id":486,"name":"brunch"},{"id":520,"name":"snack"},{"id":549,"name":"kid friendly"},{"id":551,"name":"appetizer"},{"id":552,"name":"amuse bouche"},{"id":618,"name":"chamber vacuum"},{"id":653,"name":"blood orange"}],"equipment":[{"optional":false,"equipment":{"id":4,"product_url":"http://www.amazon.com/gp/search/ref=as_li_qf_sp_sr_il_tl?ie=UTF8&camp=1789&creative=9325&index=aps&keywords=chamber%20sealer&linkCode=as2&tag=delvkitc-20&linkId=7X3Z42H3TLUXQVXA","title":"Chamber vacuum sealer"}},{"optional":false,"equipment":{"id":1,"product_url":"http://www.chefsteps.com/sous-vide-collection","title":"PolyScience immersion circulator"}}],"ingredients":[{"display_quantity":"2","note":"","quantity":"2.0","unit":"ea","ingredient":{"for_sale":false,"id":276,"product_url":null,"slug":"blood-orange","sub_activity_id":null,"title":"Blood orange"}},{"display_quantity":"200","note":"","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":2618,"product_url":null,"slug":"sugar","sub_activity_id":null,"title":"Sugar"}},{"display_quantity":"200","note":"","quantity":"200.0","unit":"g","ingredient":{"for_sale":false,"id":2687,"product_url":null,"slug":"water","sub_activity_id":null,"title":"Water"}}],"steps":[{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Combine equal weights of water and sugar and heat until the sugar has dissolved. 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Add 1% of the water's weight in salt and bring this brine to a boil.","hide_number":null,"id":34585,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Prepare an ice bath for cooling the blanched oranges.","hide_number":null,"id":34586,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Blanch the oranges in the boiling brine for 3 minutes. Then shock in the ice bath for 3 minutes. Repeat this process a total of 6 times.","hide_number":null,"id":34587,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/l3FOIe9OSPaNOOO8h9F2\", \"size\": 271601, \"type\": \"image/jpeg\", \"key\": \"v7w4Db6hRjW5D2p5GTIr_Half_Candied%20Blood%20Orange_1.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_1.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Slice the blanched oranges in half, cutting down the central column of the orange. ","hide_number":null,"id":34588,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/RqqJq8T3QpmUnH4RmRbI\", \"size\": 290751, \"type\": \"image/jpeg\", \"key\": \"1JESpbVSoO1sLYoKJrcQ_Half_Candied%20Blood%20Orange_2.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_2.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Place each half in a vacuum bag and add [g 200] of simple syrup to each bag.","hide_number":null,"id":34589,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/FVRtrkheTTGIu6hAwC9w\", \"size\": 290462, \"type\": \"image/jpeg\", \"key\": \"8YicJh8Q8WqABftPcnlv_Half_Candied%20Blood%20Orange_3.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_3.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Reduce the pressure in the chamber sealer as low as possible to vacuum infuse the orange halves with the simple syrup. Take care to avoid letting the syrup boil over into the machine\u2014stop the sealing cycle if necessary. Open the bag and repeat the process a total of 10 times. On the last vacuum infusion cycle, leave the bags sealed.","hide_number":null,"id":34590,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/a0pdv1wlStCfhBilEt4D\", \"size\": 322938, \"type\": \"image/jpeg\", \"key\": \"DEhVrGWBTqinvdfMgcKY_Half_Candied%20Blood%20Orange_5.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_5.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Sous vide cook the infused oranges at [c 65] for 2 hours.","hide_number":null,"id":34591,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/2GnkcUB7TmifTmtynx2H\", \"size\": 351454, \"type\": \"image/jpeg\", \"key\": \"icwpev7TsqlvaJSaBgpw_Half_Candied%20Blood%20Orange_6.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_6.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8323072,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]},{"activity_id":188,"audio_clip":"","audio_title":"","created_at":"2014-01-02T23:18:57Z","directions":"* Chill the half-candied oranges in an ice bath until cold and keep refrigerated until needed. The half-candied oranges can be used right away after chilling, but are best after they have been stored for at least 24 hours.","hide_number":null,"id":34592,"image_description":"","image_id":"{\"url\": \"https://www.filepicker.io/api/file/c0SESC4JSGsMF5JjVWES\", \"size\": 238824, \"type\": \"image/jpeg\", \"key\": \"nMMqB8DRaDNKHB0NpYDA_Half_Candied%20Blood%20Orange_7.jpg\", \"filename\": \"Half_Candied%20Blood%20Orange_7.jpg\"}","is_aside":null,"presentation_hints":{},"step_order":8355840,"subrecipe_title":null,"title":"","transcript":null,"updated_at":"2014-01-02T23:18:57Z","youtube_id":"","ingredients":[]}]}